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Old 11-13-2010, 01:40 AM   #8
somebody shut me the fark up.
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Join Date: 10-09-06
Location: Blue Springs, MO

Originally Posted by PigBoy View Post
The colder, the better. You are sealing the temperature in the bag. Never seal hot meat unless you want rotten food. Todd and I sealed over 200 lbs. of pulled pork in June. He made an ice water bath in a cooler to chill the bags of meat before sealing. Worked great!
That was 365 lbs. The ice bath cooled 190 degree meat to around 40 in mere minutes.
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Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
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